Here’s a seventeenth century recipe for a classic pear pie. Packed full of sugar and spice, it’s also rosewater-iced, which sounds nice…
Tag: recipe
Jeanette C. Van Duyn on Making ‘Casserole of Quinces’
This rather tasty-sounding, early C20th recipe for stewed quinces is simplicity itself.
Orchard Talk with Cook and Food Historian Monica Askay
Monica talks about her interest in historical food and orchard cookery, shares her favourite fruit recipes and offers biffin-making tips.
Eliza Acton, on Making ‘Black Caps Par Excellence’
This C19th recipe is for a classic version of baked apples, scorched on the top, then slow-stewed in sweet wine.
Charlotte Mason, on Making ‘Vinegar Balls’
This C18th recipe for portable, dried vinegar poses a lot more questions than it answers, the main one being: why?
A Few Top Tips for Orchard Harvest Season
In which I re-post a selection of how-to articles that will help you get the best from your apple and pear harvests this autumn.
Sir Hugh Plat, on Preserving the Dry Pulp of Cherries
This C17th method for making cherry, prune or damson leather offers a useful means of preserving your glut of orchard fruits.
Eliza Acton, on Making ‘Queen Mab’s Summer Pudding’
The earliest recipe for a ‘summer pudding’ that I’ve found so far results in a very different dish to the bright pink bread-dome we’re used to.
In Search of the Original ‘Summer Pudding’
In which I see if I can uncover the origins of the classic chilled fruit-and-bread dessert.
Eliza Acton, on Making ‘Saxe Gotha Pudding’
Here’s a recipe for a tasty-sounding batter pudding that will make good use of your redcurrant glut, should you happen to have one.